Spicy crispy cucumber
$$$, Chinese, Center City East
"The mouth-numbing Sichuan peppercorns, and well-balanced combos of Chinese spices make these cucumbers refreshing and addictively spicy. It's the kind of masochistic heat you can't resist."
ChefJessie Prawlucki
Philadelphia
My Venues
- Fond
- 1537 S 11th St
- Philadelphia, PA
Accolades
- Nominee for Outstanding Pastry ChefJames Beard Foundation
- Top Up-and-Coming RestaurantZagat Survey
- ChefsFeed WinnerOne of the Best Things to Eat in Philly
Where I Go Out
Stromboli
$$, Pub, Bar, Pizza, Karaoke, East Passyunk Crossing
"The many crispy and chewy layers of dough, salty pepperoni and soft mozzarella from this noisy neighborhood bar and cafe always satisfy my after-work, late-night cravings. With a nice cold beer, you can't beat this stromboli."
Pied de porc
$$$, French, Bella Vista
"Even stuffed with foie gras and beluga lentils, the pig's feet at Bibou are something most people would never imagine could be so tasty. Chef-owners Pierre and Charlotte Calmels bring a welcomed French experience to Philadelphia."
Sushi & sashimi combination
$$$, Sushi, Japanese, Full Bar, Sake Bar, Center City
"We get to see less-common items on Zama's sushi platter, like several different varieties of Japanese bass. The sushi is always fresh and beautifully presented."
At My Venues
Beet cured Arctic char, fennel, cream cheese........hot smoked salmon, vodka potato purée, cucumber and caviar
$$$$, Full Bar, New American, Passyunk Square
"Beet cured Arctic char, fennel, cream cheese........hot smoked salmon, vodka potato purée, cucumber and caviar #smokedfish"
Malted milk chocolate ice cream
$$$$, Full Bar, New American, Passyunk Square
"Save room for dessert at Fond. I adore the malted 'sundae' with velvety ice cream, an infallible chocolate/peanut butter flavor combination. The crunch of peanut brittle on top is a must-have."
Berkshire pork belly
$$$$, Full Bar, New American, Passyunk Square
"My Passyunk neighbor Lee Styer braises Berkshire pork in Dijon jus, a classic French treatment. The pig has a tender interior and slightly crispy exterior. It's porky greatness all around."
Tasting menu
$$$$, Full Bar, New American, Passyunk Square
"A multi-course tasting menu at a BYOB is hard to find, and I always enjoy this one, especially when Lee Styer includes his pâté or chicken liver mousse. I always book the single chef's table in the backyard. On a nice day, surrounded by plants and herbs, it’s hard to beat."
Olive bread
$$$$, Full Bar, New American, Passyunk Square
"The olive-studded loaves used for bread service at Passyunk BYOB Fond are ridiculously tender inside. Pastry chef and co-owner Jessie Prawlucki bakes them with a killer crust and the perfect amount of chew."
Foie gras soup
$$$$, Full Bar, New American, Passyunk Square
"Made from the scraps of Fond's seared foie gras appetizer puréed with brandy and cream, this soup is just amazing. The flavor and texture are so superb I could eat it for breakfast, lunch and dinner."
